Name: Zesty Lemon Chickpea Pasta
Ingredients: 1 pound (16 ounces) Pasta: Your choice of shape. Spaghetti, linguine, or fettuccine work beautifully for twirling, while shorter shapes like fusilli or penne are excellent at catching the sauce. Whole wheat or protein pasta can be used for an extra nutritional boost.; 1/4 cup Extra Virgin Olive Oil: The base of our sauce. A good quality olive oil will impart a fruity, peppery flavor that is essential to the dish.; 6-8 cloves Garlic, thinly sliced: Don’t be shy with the garlic! It provides the deep, savory, aromatic foundation for the entire sauce.; 1/2 teaspoon Red Pepper Flakes: This adds a gentle warmth and a subtle kick that beautifully contrasts with the bright lemon. Adjust to your personal spice preference.; 1 (15-ounce) can Chickpeas (Garbanzo Beans), rinsed and drained: The star protein. These add a wonderful, slightly nutty flavor and a satisfying, hearty texture.; Zest of 2 large Lemons: This is where the “zesty” magic comes from. The zest contains the lemon’s essential oils and provides an incredible, fragrant citrus aroma without overwhelming acidity.; 1/2 cup Freshly Squeezed Lemon Juice (from 2-3 lemons): Provides the bright, tangy flavor that defines the dish. Freshly squeezed is non-negotiable for the best taste.; 1/2 cup Nutritional Yeast: The secret to a cheesy, savory, and creamy sauce without any dairy. It’s a deactivated yeast with a nutty, umami-rich flavor.; 1/2 cup Reserved Pasta Water: The liquid gold of pasta making. The starches in this water help to emulsify the olive oil and lemon juice, creating a silky, creamy sauce that clings perfectly to the pasta.; 1/2 cup Fresh Parsley, finely chopped: Adds a fresh, herbaceous note and a pop of vibrant green color.; Salt and freshly ground Black Pepper, to taste: Essential for seasoning and bringing all the flavors together.

Ingredients

Scale

1 pound (16 ounces) Pasta: Your choice of shape. Spaghetti, linguine, or fettuccine work beautifully for twirling, while shorter shapes like fusilli or penne are excellent at catching the sauce. Whole wheat or protein pasta can be used for an extra nutritional boost.
1/4 cup Extra Virgin Olive Oil: The base of our sauce. A good quality olive oil will impart a fruity, peppery flavor that is essential to the dish.
6–8 cloves Garlic, thinly sliced: Don’t be shy with the garlic! It provides the deep, savory, aromatic foundation for the entire sauce.
1/2 teaspoon Red Pepper Flakes: This adds a gentle warmth and a subtle kick that beautifully contrasts with the bright lemon. Adjust to your personal spice preference.
1 (15-ounce) can Chickpeas (Garbanzo Beans), rinsed and drained: The star protein. These add a wonderful, slightly nutty flavor and a satisfying, hearty texture.
Zest of 2 large Lemons: This is where the “zesty” magic comes from. The zest contains the lemon’s essential oils and provides an incredible, fragrant citrus aroma without overwhelming acidity.
1/2 cup Freshly Squeezed Lemon Juice (from 2-3 lemons): Provides the bright, tangy flavor that defines the dish. Freshly squeezed is non-negotiable for the best taste.
1/2 cup Nutritional Yeast: The secret to a cheesy, savory, and creamy sauce without any dairy. It’s a deactivated yeast with a nutty, umami-rich flavor.
1/2 cup Reserved Pasta Water: The liquid gold of pasta making. The starches in this water help to emulsify the olive oil and lemon juice, creating a silky, creamy sauce that clings perfectly to the pasta.
1/2 cup Fresh Parsley, finely chopped: Adds a fresh, herbaceous note and a pop of vibrant green color.
Salt and freshly ground Black Pepper, to taste: Essential for seasoning and bringing all the flavors together.

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Instructions

Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente (firm to the bite). Before draining, carefully reserve at least 1 cup of the starchy pasta water. This is a crucial step for creating the creamy sauce. Drain the pasta and set it aside.
Build the Flavor Base: While the pasta is cooking, heat the 1/4 cup of extra virgin olive oil in a large skillet or pan over medium heat. Add the thinly sliced garlic and the red pepper flakes. Sauté for 1-2 minutes, stirring constantly, until the garlic is fragrant and just beginning to turn golden. Be very careful not to let the garlic burn, as it will become bitter and ruin the sauce. The goal is to gently infuse the oil with flavor.
Toast the Chickpeas: Add the rinsed and drained chickpeas to the skillet with the garlic and oil. Season with a pinch of salt and black pepper. Cook for 3-5 minutes, stirring occasionally, until the chickpeas are heated through and have started to become slightly golden and firm. This step helps them absorb the garlic flavor and improves their texture.
Create the Zesty Sauce: Turn the heat down to low. Add the lemon zest and the freshly squeezed lemon juice to the skillet. Stir everything together. The pan will sizzle and become incredibly fragrant. Let it simmer for about 30 seconds to allow the flavors to meld.
Emulsify for Creaminess: Pour in 1/2 cup of the reserved pasta water and sprinkle in the 1/2 cup of nutritional yeast. Whisk or stir vigorously until the nutritional yeast has dissolved and the sauce begins to look creamy and emulsified. The starches from the pasta water will bind with the oil and lemon juice to create a smooth, luscious sauce. If the sauce seems too thick, add another splash of pasta water until it reaches your desired consistency.
Combine and Finish: Add the drained pasta directly into the skillet with the sauce. Toss everything together thoroughly until every strand or shape of pasta is beautifully coated in the zesty lemon sauce. Add the finely chopped fresh parsley and toss one final time.
Taste and Season: Give the pasta a final taste test. Adjust the seasoning as needed with more salt, black pepper, or even an extra pinch of red pepper flakes if you desire more heat. Serve immediately, garnished with extra parsley and a sprinkle of lemon zest.

Nutrition

Serving Size: one normal portion
Calories: 500